Individual Strawberry Cream Parfaits

1 pound fresh ripe strawberries 1/4 cup granulated sugar1 package (3.4 ounces) French vanilla instant-pudding mix (see note)1 cup skim milk8 ounces prepared pound cake (see note)Aerosol real whipped cream, to tasteRinse the strawberries and save six small, well-formed berries for garnish, if desired. Cap and slice the remaining berries into thick pieces and place in a 2-quart shallow bowl. Add the sugar to the strawberries and stir well. Using a potato masher (or two large forks) mash the strawberries into small bites. Set aside.In another 2-quart bowl, mix the pudding and the 1 cup of milk. Stir in the strawberries and their juices. Stir well and place in the refrigerator to thicken.Cut the cake into small ( 1/2-inch) cubes and distribute evenly between six wine glasses, parfait glasses or small dessert bowls. Remove the pudding mixture from the refrigerator and spoon the partially thickened pudding over the cake. Top with whipped cream and garnish with reserved strawberries. Serve immediately or cover and refrigerate for up to 24 hours.Serves six.Cook's notes: Be sure to purchase instant pudding and pie filling, not cooked pudding. Do not mix the pudding mix according to the package directions. This recipe uses less milk than if making pudding.Use frozen all-butter pound cake (such as Sara Lee), deli pound cake or homemade. Eight ounces equals about 4 cups of small cubes for most pound cakes.Nutrition values per serving: 275 calories, 8 g fat (4 g saturated), 49 g carbohydrates, 2 g fiber, 4 g protein, 84 mg cholesterol, 393 mg sodium.